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Crispy Salmon Tacos
August 2022
Reading time 1 Minute
Homemade tacos with a twist and a perfect mid-week meal for the whole family.
Preparation time
20 minutes
Cooking time
15 minutes
  • 400g Fresh Salmon, skin off
  • 2tsp Cajun seasoning
  • 3tbsp Plain Flour
  • 2 Eggs beaten
  • 75g Breadcrumbs
  • 8 Corn Tortillas
  • For the Naked Slaw:
  • 1 small Fennel, finely shredded
  • 50g Red Cabbage, finely shredded
  • 1 Carrot, finely shredded
  • 1tsp Toasted Sesame Seeds
  • 2tsp Sesame Oil
  • Juice of a Lime
  • 1tsp Fish Sauce
  • 1tbsp Olive Oil
  • For the Sauce:
  • 3 Opies Cocktail Gherkins roughly chopped
  • 1 Red Chilli, de-seeded and chopped
  • 3tbsp Mayonnaise
  • 10g fresh Chopped Coriander
  • Juice of 1 Lime

  1. Pre-heat your oven to 190°C.

  1. Take the salmon and cut into strips. Ideally you need two per taco, so 16 strips of salmon.

  1. Place the flour in one bowl, egg in another and breadcrumbs in another. Sprinkle the Cajun seasoning over the salmon, making sure each strip has a little seasoning on. Roll each strip in flour, then in the egg and finally in the breadcrumbs. 

  1. Deep fry the salmon in some hot oil for about 3 minutes. Or if you’d prefer to bake it, place the breaded salmon on an oiled tray and cook for about 10 minutes, turning half way through. 

  1. To make the naked slaw, toss the shredded vegetables together with the sesame oil, lime juice, fish sauce and olive oil, then leave to one side. 

  1. For the sauce, whiz the ingredients with a hand blender until smooth. 

  1. To serve, place some of the naked slaw into a corn tortilla, top with a couple of salmon strips and finish with the sauce and a squeeze of lime. 

Hints and tips: Any white fish can be used to replace the salmon, such as seabass or cod.

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